I like it well done with tomato sauce on it and the chips.

ya know I like the mass of meat on a T-bone but meh the bone makes it fucking hard to do rare.

So I'll go with rump, rare, mustard.

I'm new to steak and have only encountered rump and sirloin

Which meat would you say has the least amount of fat

Not as in all overall content but as in like the strip of fat down the side

Rib, griddled, rare, with Dijon mustard.

>>2629 you better not be a fat hater! best bit mu pedigree chum.

>>2629

Fillet.

>>2633

I always assumed that was just fish. Cheers

Can you even get T-Bone any more? I thought they banned beef on the bone? I used to see it in the supermarkets but now it is all gone.

>>2645

I was about to butt in and say my local Kebab shop does it

But then I remember it was a Kebab shop

Run by Turkish people

>>2646

Your self-restraint does you credit.

I need to stop staring at OPs picture. It's making me really hungry and there's no proper steakhouses near me

>>2648

Cook it yourself then.

>>2649
I don't have any steak/means of transport aswell

>>2650

So you will sit in your house and eventually starve?

>>2651

No
I'll make a nice sandvich

>>2652

What will you do after the sandwiches are gone?

>>2650

You just need a steak, not the whole fucking cow, means of transport should not be an issue.

I usually say "blue" because most places don't cook it as rare as it should be when I say "rare".

>>2657 I really like rare steak and am sure I'd like it 'blue' even more, however I'd feel like a complete pompous dickwad asking for it so have never tried it.

Blue? Isn't that pretty much frozen?

>>2660

Cooked for about 15 seconds, flip flip serve.

Also, I prefer mine rare with a nice serving of peppercorn sauce.

>>2661

Sounds like a good way to get parasites and disease.

>>2665

Let the big boys discuss their meat son

>>2665 if you order blue in a restaurand it will be cooked for more like 45 seconds to 1 and a half minutes per side.

good steak like fillet is great blue and doesn't pose risks because, a, it is a slab of meat, not minces or any shit so the only bacteria will be on the outside and they are flashed in a very very hot pan killing anything on the exterior and b, because you are a faggot.

Steak is a wonderful thing and I wouldn't say i prefer rare over blue or the other way round, but they are quite different things, a true blue retains a gelatinous quality which is divine but rare changes the texture completely into a much more stable meat. anything above rare is a disgrace however.

I like mine well done. Don't mind what part it is, really. Peppercorn sauce is a bonus.

>>2670

>>2670

Noone likes it well done unless they are infact a homo or a rubbish vegetarian

I have mine well-done because I don't like eating raw meat.

>>2673

>I have mine well done because I enjoy ruining expensive food.

>I have mine well done because I'm a squeamish little girl.

>I have mine well done because I'm set in my ways and refuse to acknowledge that I'm wrong.

Those are the only correct explanations, I'm afraid.

I like well done because it tastes better. Nothing like a well done T-bone under the grill. Some pepper and some chips, salt, vinegar and ketchup.

I like fillet or rib-eye. Rare, preferably with mashed potatoes to get all that lovely red juice into. Diane sauce is also a delight.

While I love a big chunk o' meat, I sometimes like my steak stroganoffed. Flambée-tastic.

>>2678
Stroganoff?

The best thing to do with steak is make a steak pie or steak mince.

>>2680
Yes. Beef Stroganoff. Beef, mushrooms, cream, paprika, brandy. Fuck yeah.

>>2682

You forget a nice steak sandwich

>>2684

That too. Good thinking, Batman.

Well done is murder.

Seriously, if you ask for well done in most restaurants, the chef would probably kick it around the kitchen for an hour before slapping your mother.

Well done is the only way to have it. Clearly eating raw meat is for savages.

>>2687

Please leave the thread

>>2686

Chefs do not care about other peoples food. It is why they are chefs.

I like mine medium rare. I'll order rare if I'm in a good restaurant and I'm in the mood, but ordering rare in a pub or café here is like asking to go into the meat freezer and nibble on it in there.

>>2691

>Bad chefs do not care about other people's food

Is what I assume you meant. Good chefs are what they are precisely because of how much they care about other people's food.

Admittedy, I doubt many chefs would actually have a strop about somebody ordering a steak well done, but they would probably roll their eyes at least.

>>2692

>Admittedy, I doubt many chefs would actually have a strop about somebody ordering a steak well done, but they would probably roll their eyes at least.

This. Agreement related. I used to be a chef.

>Chefs do not care about other peoples food. It is why they are chefs.

This is not true in the slightest.

>>2693
I posted a picture of my steak dinner in the other steak thread we had. Must be griddled, medium/rare with either peppercorn sauce or English mustard (none of that dijon shit, that's not even mustard)

What's this peppercorn sauce people keep going on about?

In my experience (4 years in good restaurants) chefs care about their own handiwork, yes, and they, we, will tend to throw a strop if something is sent back or if they're asked to do 'stroganoff but with the sauce on the side and no carrots please) but the only complaints I ever heard about the doneness of a steak were things like "tch now they won't time up with the potatoes"

>>2701

black pepper corns & cream, mostly, if feeling frivolous you can use a variety of colour peppercorns

>>2702

Shouldn't all steaks take the same time, though? I was always under the impression that the rarer it is cooked, the longer it needs to be rested. At least if the "resting" part is accomplished by putting it in a warm oven like in many restaurants.

>>2704
Resting times are generally the same, and vary only for the thickness of the meat. Sitting it in a warm oven is pretty counter-productive (foil is usually best). Resting is generally to let the juices dissipate from the middle of the meat (where they naturally gravitate to during cooking) to the edges.

A large joint of meat will continue to cook itself when resting far longer than a thinner piece of steak.

>>2694

Nothing wrong with chargrilling or pan frying a steak, I used to have an excellent chef who used to work for me who would only pan fry his steaks and they were delicous. The quality of the meat is of course paramount, you need to find a top class butcher to get your steaks from, the kind of meat you'll get from a big supplier like 3663 just won't cut it and when it comes to steaks this is where it's most noticable. Having said that i know your Beefeater restaurants are all frozen and pre-prepared, but I've always had a decent steak there.

>>2703

I'm not a chef but I'm pretty sure creme-anglais is needed for a proper pepper sauce.

>>2706
It's probably a good job you're not a chef really then. Creme Anglaise is a dessert sauce, mostly used in pastries, and somewhat custardy. I would be disturbed if I found this on my steak.

>>941

Bistecca alla Fiorentina in a trattoria in Florence was so sensational I embraced the chef in the street afterwards.

It's a thick griddled steak done rare. It's better than filet mignons, and it made me kiss a fat man.

>>2709

I think your steak was drugged.

>>2709

This post sounds familiar, have you told this tale before elsewhere or in the past, or are you referencing something, or am I just going mad?

>>2711

I think your steak was drugged.

>>2711

its in >>941

A friend introduced me to a new way of eating steak. It's just a really big steak and green beans, thats it. At first I doubted him, but it's quite amazing. The theory being that doing away with the carbs means you can eat a bigger steak. Try it.

Rare as shit fillet is king.

>>2715

That isn't amazing at all. It's just avoiding eating anything else so you can make more of a pig of yourself with the giant steak instead.

>>2718

Agreed

No matter how big the steak is, it doesn't make you look like a pig as long as you have a nice side of carbs parked right next to it

>>2737 the only place within 20 miles of me that does steak always gives you the works... which is fine but tbh I'd be happy with a steak, fried mushrooms onion rings a couple of fried tomatoes and some chips.

>I really like rare steak and am sure I'd like it 'blue' even more, however I'd feel like a complete pompous dickwad asking for it so have never tried it.
They ask you how you want your steak done and you enter into an internal conflict over whether you'll look pompous for telling them you want it blue? I don't understand. Is there really a common negative perception of people who ask for blue?

Anyone here had shark steak?

I might be coming across it next week, any good?

>>2748

I've heard similar thoughts being voiced. I think it has more to do with lack of self-confidence. Over-thinks small and unimportant things. Time will hopefully do its magic and in future he will be ordering mountains of steak as and when he likes it.

In all my years I've never heard a waitress or chef say "MY GOD! WHAT A POMPOUS CRETIN!" when someone asked for blue or any other variation of steak. So go for it if you want it, Anonymous. It's your taste buds and money.

>>2772

It has to be noted that waiters are almost always waiters because they want to be, and because they enjoy food and the whole restaurant experience. So many people assume all waiters are resting actors or students who resent their job and anyone who dare ask for anything fancy. These people are the same who feel uncomfortable giving tips because they think it's patronising; it is not.

>>2773

Agreed on all counts. So true.

>>2773
Agreed. And it's easy to tell the two types apart. The one (the good kind) will be welcoming, concerned and dedicated in a very professional way... they may just disagree with you, but that's only if you are fundamentally wrong. The other is the snotty kind, the one which belittle you for your choice, downplay your selection and denigrate your choice. They will presume that anyone who doesn't order what they would order are imbeciles. Suffice it to say, those people don't grasp what it is to be a waiter (the name is a hint).

Well done to the point that it is borderline crispy. I think a steak with a slighty burnt texture is the greatest food of all.

Just had a lovely rare sirloin with a hot cripsy baked potato.
It was so nice that I thought I'd share.

>>3099

This, except rare-ish in the middle.

My parents used to always say I'd have it medium when I went out, because they thought I wouldn't like it rare.

Made me so fucking angry.

I've never had a steak.

>>3278

Was mustard involved?

I always had my steaks bloody as a child.
Then I discovered beef jerky and I've never looked back.

>>3342

Do you buy it or make your own? It seems to be very expensive.

>>3342
I prefer biltong, but hey, it's all good.

>>3348
Not sure about jerky, but you can get biltong in "bulk" for under £30/kg, which is quite cheap as things go.

I had some medium rump tonight and one bit seemed to be particularly hard and crunchy

Is this bone?

>>3351

Cartilage, probably.

>>3348
I used to get it sent in care packages from friends in the US where it was cheaper, before it was possible to find the stuff here at all.

Slightly on topic I passed a shop today named and selling "Pots and Teak". Six places away from being the best shop in the world.

What's Biltong like?

Taste?

Texture?

>>3443
Taste is… biltong. Strong meaty, salty sort of flavour plus whatever else they packed it with, which will be almost inevitably coriander and sometimes chilli or other other meat-related herbs/sauces.

The texture varies, depending on whether you get chunks, "stuckies" (thin string-like strips), how much fat there's on them and how dried out they are. It's rarely as supple as jerky tends to be and is usually a bit chewy. If you want to try it out and life in London, Selfridges always stocks some (though, of course, it's not the cheapest place to get it). Have a look around online otherwise. I've had good experiences with _{http://www.biltong.co.uk/} .

>>2623

Sirloin grilled with a dollop of butter to loosen it up with caramelised onions, a little salad, cherry tomatoes, sweetcorn and chips.

>>2623

Burnt to a crisp.